Name: Chicken Pad Thai with Tamarind and Peanuts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz dried flat rice noodles; 3 tbsp tamarind concentrate; 3 tbsp fish sauce; 3 tbsp packed brown sugar; 3 tbsp neutral oil, divided; 1 lb chicken breast, thinly sliced; 3 cloves garlic, minced; 2 large eggs, lightly beaten; 2 cups bean sprouts, plus more to finish; 4 scallions, cut into 2-inch pieces; ¼ cup roasted peanuts, chopped; 1 lime, cut into wedges; To finish chili flakes

Chicken Pad Thai with Tamarind and Peanuts

Flat rice noodles stir-fried in a tangy tamarind-fish sauce glaze with seared chicken, scrambled egg, and crushed peanuts.

Serves

Prep

25 min

Cook

15 min

Written

August 2, 2026

Method

Soak the rice noodles in warm water until pliable but still slightly firm, 20 to 30 minutes, then drain well.

Whisk the tamarind concentrate, fish sauce, and brown sugar together until the sugar dissolves; set the sauce aside.

Heat 2 tablespoons of the oil in a wok or large skillet over high heat and sear the chicken until browned and just cooked through, 3 to 4 minutes. Transfer to a plate.

Add the remaining oil and the garlic to the wok and cook until fragrant, about 30 seconds.

Push everything to one side, pour in the eggs, and scramble until just set.

Add the drained noodles and the sauce, tossing constantly until the noodles soften and turn glossy, 2 to 3 minutes.

Return the chicken to the wok with the bean sprouts and scallions, and toss until the sprouts are just wilted, about 1 minute.

Divide among bowls and top with the peanuts, extra bean sprouts, lime wedges, and chili flakes.

Notes

Tamarind concentrate is the ingredient doing the actual work here — it’s what separates pad thai from soy-glossed noodles with peanuts on top. Brands vary a lot in sourness and thickness, so taste the sauce before it hits the wok and adjust with a little more sugar or a squeeze of lime.

Shrimp or cubed firm tofu both sub in for the chicken at the same point in the method. Put extra lime wedges and chili flakes on the table so everyone can adjust their own bowl instead of oversalting the pan.